Easter Chocolate Drip Cake with Tony’s Chocolonely x Georgia’s Cakes
Prep
25 minsBake
50 minsServes
Difficulty
Hard About
Tony Chocolonely and Georgia's Cakes grace us with this eggcellent chocolate cake, the perfect Easter centrepiece to impress guests. Made with the best ingredients, from Dove's Farm flour to our pure cane caster sugar!
To make the 6-inch cake:
Preheat your oven to 170°C on fan
Grease and line 2 x 6-inch cake tins
Heat the butter in a saucepan on a low temperature until it's fully melted but not bubbling
Combine the melted butter and the sugar in a large bowl using a whisk
Add in the eggs and mix together to fully combine
Sift in the flour (and baking powder if using plain flour), cocoa powder and baking soda and mix until fully incorporates
Add in the yoghurt and mix in until the batter in completely smooth
Evenly distribute the batter between the two tins (approx. 550g per tin)
Bake for 45 - 50 minutes until the cakes are fully baked through, springing back to the touch
Leave to cool completely on a cooling rack
TOP TIP
Bake your cakes the day before decorating. Once the cakes have cooled, wrap them in cling film and leave at room temperature - not in the fridge. It's much easier to decorate a cake the day after it's been cooked! Less crumbs!
To make the chocolate meringue buttercream (filling & coating for the 6-inch cake)
In a stand mixer bowl or metal/glass bowl, mix the egg white and caster sugar using a rubber spatula, until fully incorporated
Place the bowl over a pan of simmering water and continue mixing the sugar and egg whites with the spatula
Heat up this mixture until it reaches 65°C and the sugar has completely dissolved, continuously mixing to ensure the temperature remains even throughout
Place onto a stand mixer with a whisk attachment, or use an electric hand whisk and whisk the egg whites and sugar until a thick and glossy meringue has formed (approx. 5-10 minutes)
Once a thick glossy meringue, leave the bowl and meringue to cool completely at room temperature
Meanwhile, break up the Tony's chocolate bar into a heat proof bowl and melt the chocolate in the microwave at 30 seconds bursts or over the pan of water that you used before
Once melted, leave to one side and let's finish off the buttercream!
Start whisking the meringue again on a slow-medium speed
Gradually add cubes of butter into the whisking meringue
Once all the butter is inside the meringue, continue whisking at the same speed until it thickens and totally changes consistency (it may look like it's splitting but that's a good sign!)
Turn up the speed high and whisk until the buttercream has come together and all the butter has mixed in.
Fold in the melted chocolate into the buttercream with a spatula until fully incorporated
TOP TIP
If the buttercream is quite soft, place the bowl into the fridge for 10-15 minutes and then re whisk it.
To make the chocolate drips:
To make the chocolate ganache drips, simply melt the chocolate and cream together.
Either in the microwave at 30 second bursts or heat the cream in a small saucepan and once it's steaming, add the chocolate and let the steam of the cream melt the chocolate.
The ganache should be quite loose; you may need to add more cream to achieve the correct consistency.
Ingredients – 7 items
1
For the 6 inch cake
Butter
Tate & Lyle Fairtrade Caster Sugar
Eggs
Doves self-raising flour
Fairtrade cocoa powder
Doves baking soda
Plain yogurt
For the 2nd tier of 8-inch cake
Butter
Tate & Lyle Fairtrade Caster Sugar
Eggs
Doves self-raising flour
Fairtrade cocoa powder
Doves baking soda
For the chocolate meringue buttercream (filling & coating for the 6 inch cake)
Egg whites
About 5 large egg whites
Tate & Lyle Fairtrade Caster Sugar
Unsalted butter
Room temperature
Tony’s dark chocolate
For the chocolate drips
Tony’s dark chocolate
Whipping cream
Plain yogurt
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